Mediterranean roasted halloumi with basil dressing recipe
A simple and delicious one-pan supper that's ready in minutes. You could serve with a green salad on the side, a crusty bread to mop up the juices and lemon mayo or aioli to dip in the potatoes, if you like.
Tip: try this recipe with diced feta in place of the halloumi.
Ingredients
- 500 g new potatoes, halved lengthways
- 3 mixed peppers, seeds removed, sliced
- 1 tbsp lemon-infused olive oil
- 25 g basil, stalks removed
- 0.5 lemon, zest plus squeeze of juice
- 125 g cherry tomatoes, halved
- 125 g Cypriot halloumi, thickly sliced
- 17.6 oz new potatoes, halved lengthways
- 3 mixed peppers, seeds removed, sliced
- 1 tbsp lemon-infused olive oil
- 0.9 oz basil, stalks removed
- 0.5 lemon, zest plus squeeze of juice
- 4.4 oz cherry tomatoes, halved
- 4.4 oz Cypriot halloumi, thickly sliced
- 17.6 oz new potatoes, halved lengthways
- 3 mixed peppers, seeds removed, sliced
- 1 tbsp lemon-infused olive oil
- 0.9 oz basil, stalks removed
- 0.5 lemon, zest plus squeeze of juice
- 4.4 oz cherry tomatoes, halved
- 4.4 oz Cypriot halloumi, thickly sliced
Details
- Cuisine: Mediterranean
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Cook the potatoes in a pan of boiling water for 5 minutes or until just tender. Drain, then tip into a large, shallow roasting tin and scatter over sliced peppers.
- Place the olive oil, basil leaves, lemon zest and juice into a small blender with some seasoning and blend until coarsely chopped. Pour over the vegetables and toss to coat. Roast for 20 minutes.
- Turn up the heat to 220°C/200°C fan/425°F/ gas mark 7. Add the halved tomatoes and sliced halloumi to the tray and roast for a further 5-10 minutes or until the cheese is golden brown. Serve immediately.
This recipe is courtesy of Waitrose & Partners.
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Roasted winter vegetables with baked halloumi
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